Easy Birria Beef Quesadillas with Rice

Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 2 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

While rice cooks, dice 1/2 medium white onion and chop 1/4 cup fresh cilantro. Cut 1 lime into wedges.

In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add 1 pound pre-seasoned beef chuck for birria and cook for 8-10 minutes, breaking it apart with a wooden spoon until fully cooked and slightly crispy.

Transfer the cooked beef to a plate, leaving any juices in the pan.

Wipe the skillet clean and return to medium heat. Add 1 teaspoon vegetable oil.

Place one corn tortilla in the skillet. Sprinkle 1/4 cup shredded Mexican cheese on half of the tortilla, then add about 2 tablespoons of the cooked beef and 1 tablespoon diced onion.

Fold the tortilla in half to create a half-moon shape. Cook for 2-3 minutes per side until golden and crispy, and the cheese is melted. Transfer to a plate.

Repeat step 6-7 with remaining tortillas, adding a small amount of oil to the pan as needed.

Fluff the cooked rice with a fork and stir in the remaining 1/4 teaspoon salt.

Serve quesadillas with rice on the side, garnished with fresh cilantro and lime wedges.